I’ve been craving some bacon lately and I had some left over sautéed onions from our dinner the other night so I figured these would go well in this new formula. I wanted to see how mashed potatoes would work in this concoction as well. I’ve been on a maple syrup kick since our trip to Vermont a few weeks ago, so that went in the cauldron in place of the sugar. Of course some mixed cheese with Parmesan, Asiago and Fontina needed to be added as well as the Greek style yogurt which accounts for around 74% of the additional water in the recipe.
Oh, and I forgot to mention I used my Yeast Water to make the starter and added some Spelt flour and 00 Italian style flour just to make it interesting.
The end result was as good as I hoped for and I wish you could taste these toasted for yourself. You almost don’t need anything on them they smell and taste so good.
Mix flour, starter, water, sautéed onions (chopped in to small pieces) and yogurt in your mixing bowl and mix for 1-2 minutes to combine.
Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.
The next morning add the rest of the ingredients and mix for a minute. Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary. Next roll out the dough to about 3/4″ thickness on your work surface. You will have to put some bench flour on the work surface to prevent the dough from sticking. Using 4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour. You should end up with 5-6 muffins. If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.
Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.
Heat your griddle or heavy skillet to medium or around 350 degrees and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.
Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown. Flip and cook another 5 minutes and remove to a baking rack to cool.
This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/